The Story Behind The Lawn Flamingo

The Springs, a summer paradise in Greenpoint, Brooklyn that oozes mid-century Palms Springs, takes its cocktails seriously. Not too seriously, though — a good number of them are frozen, and those that aren't are brightly colored and lightheartedly named.

The Lawn Flamingo, says co-owner and beverage director Sarah Boisjoli, takes its cues from the Jungle Bird, a cocktail that first appeared at the Aviary Bar at the Hilton Kuala Lumpur in the late 1970s. "It’s a little tiki, a little sweet and tropical from the pineapple, a little tart from the lime, and a little savory from the blackstrap, mezcal, and Campari," she says. "It checks a lot of boxes." 

Ingredients

  • 1/2 ounce lime juice
  • 3/4 ounce pineapple juice
  • 1/4 ounce simple syrup
  • 1/4 ounce Campari
  • 3/4 ounce Cruzan Blackstrap
  • 1/2 ounce Del Maguey Vida Mezcal

Directions

  1. Add all ingredients to a cocktail shaker and shake with ice.
  2. Strain over fresh ice in a rocks glass or similar.
  3. Garnish (optional) with a pineapple wedge and a few palm leaves.

Recipe Rating

(137 votes)

Yield: 1
Updated: 2018-07-25

This refreshing cocktail mixes sweet, tart, and savory with pineapple and lime juices, blackstrap rum, mezcal, Campari, and simple syrup. Get the recipe for this summer rum cocktail here.